veg m & P: Tuscan Bread Soup

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* Exported from MasterCook *

 

Tuscan Bread Soup

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 40

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 large onion -- minced

1 celery stalk -- minced

1 large garlic clove -- minced

14 1/2 ounces canned diced tomatoes -- with their juices

6 cups vegetable stock

(see separate recipe)

1 teaspoon minced fresh oregano leaves

OR 1/2 teaspoon dried

2 tablespoons minced fresh parsley leaves

1/4 teaspoon red pepper flakes

Salt and freshly ground black pepper

1 1/2 cups cooked cannellini beans

OR one 15-ounce can -- drained and rinsed

6 Italian bread slices -- 1/2-inch thick

Freshly grated Parmesan cheese or soy

Parmesan or extra virgin olive oil

 

Serves 6

 

Hearty bean soups such as this one are particularly popular in Tuscan

cooking. For an alternative presentation, omit the slices of bread and

serve the soup in individual hollowed-out small round loaves of artisanal

bread.

 

1. Heat the oil in a large saucepan over medium heat. Add the onion and

celery, cover, and cook, stirring a few times, until softened, about 5

minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, stock,

oregano, parsley, red pepper flakes, and salt and pepper to taste and bring

to a boil. Reduce the heat to low and simmer for 30 minutes.

 

2. Add the beans and simmer for 10 minutes longer.

 

3. Place a slice of bread in the bottom of each bowl. Ladle the soup into

the bowls, sprinkle with grated cheese or drizzle with extra virgin olive

oil, and serve at once.

 

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